响应面法优化蜜橘柠檬复合饮料制作工艺 optimize production process of mandarin orange lemon compound beverage by response surface methodology.pdfVIP

食品与发酵,14技 FoodandFermentation Technology 第48卷(第1期)V01．48，Ⅳ0』 响应面法优化蜜橘柠檬复合饮料制作工艺 柏红梅，游敬刚+，潘红梅，陈功 (四川省食品发酵工业研究设计院，四川成都611130) 摘要：以蜜橘和柠檬为原料．研究蜜桔柠檬复合饮料的制作工艺，并对工艺进行优化。采用Design—Expert7．0软件设 计实验并通过蜜橘柠檬复合饮料的感官评分作为指标．并对实验数据进行响应面分析，结果表明：蜜橘柠檬鲜果打浆 比例3：1、蜜橘柠檬汁35．33％、白砂糖5．22％、柠檬酸0．1l％。在此条件下蜜橘柠檬汁复合饮料感官评分值为85．62分， 得到的这款饮料色泽风味佳、口感好，适合于工业化生产。 关键词：蜜橘；柠檬；饮料 中图分类号：IS275．2 文献标识码：A ProductionProcessofMandarin Optimize Orange＆Lemon Surface CompoundBeveragebyResponse Methodology BAI Hong-mei，YOUJing-gang+，PANHong-mei，CHENGong (Sichuan ofFoodandFermentation 611130，China) Academy Industries，Chengdu mandarinandlemonasrawmaterials．researchMandarin bever— Abstract：With orange OrangeLemoncompound and 7．0softwarewasusedto the ageproductionprocessprocessoptimization．TheDesign-Expert designexperiment． The evaluationofmandarinandlemon wasusedanindicator．The data sensory orange compoundbeverage experiment showed mandarin was surface method．Theresults that：the ofbeating analyzedbyresponse analysis proportion orange andlemonwas additiveamountofmandarinlemon was additiveamountof 3：l；the orange juice 35．33％；the sugar was5．22％：theadditiveamountofcitricacidwas0．11％．Onthisconditionthevalueof scoreofmandarin sensory lemon was85．62 wasnot flavorandtastebutalsosatis— orange compoundbeverage points．Thebeverage onlygood wellassuitablef